Description
A refreshing and vibrant Mango Cucumber Salad featuring fresh arugula, avocado, blueberries, and toasted walnuts, all tossed in a zesty cilantro lime vinaigrette. Perfect for a light, healthy meal or side dish.
Ingredients
For the Salad:
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro, chopped
For the Cilantro Lime Vinaigrette:
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch sea salt
- A dash freshly cracked black pepper
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the diced mango, diced cucumber, minced red onion (previously set aside for 15 minutes to mellow), arugula, chopped avocado, blueberries, toasted walnuts, and chopped cilantro. Gently mix to combine all components evenly.
- Make the Cilantro Lime Vinaigrette: In a separate small bowl, whisk together the lime juice, maple syrup, extra virgin olive oil, chopped fresh cilantro, garlic powder, sea salt, and freshly cracked black pepper until the dressing is emulsified and well blended.
- Dress the Salad: Pour the prepared vinaigrette over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are lightly coated with the dressing, taking care not to bruise the avocado or break the fruit.
- Serve or Chill: Serve the salad immediately for maximum freshness, or cover and chill in the refrigerator for 10-15 minutes to allow the flavors to meld beautifully before serving.
Notes
- Letting the minced red onion sit for 15 minutes helps reduce its sharpness and mellows out the flavor.
- To toast walnuts, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat, stirring frequently.
- For a vegan version, ensure maple syrup is used instead of honey.
- Enjoy this salad fresh as the avocado tends to brown over time.
- Optional: Add a pinch of chili flakes for a slight kick.
